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Toasted Quinoa and Avocado Salad
Courtesy of California Avocado Commission
Serve With:
Servings: 4
Your favorite chilled beverage as a snack or warm tortilla soup as a light dinner. Prep Time: 30 Min. Cook Time: 20 Min. What you need:
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+ 3/4 oz. canola oil
+ 1 c. quinoa, rinsed + 1 c. onion, finely diced + 1 Tbsp. garlic, minced + 1 tsp. oregano + 1 1/4 c. chicken stock + 1/2 tsp. salt + pepper to taste Avocado Salad: + 1 c. cucumber, peeled, seeded, and diced + 2 c. tomatoes, seeded and diced + 2 c. cooked red beans + 1/2 c. red onion, small dice, rinsed + 1 Tbsp. mint, chopped + 1 Tbsp. jalapeņo pepper, chopped + 2 Tbsp. cilantro, chopped + 1 1/2 Tbsp. fresh lime juice + 2 c. avocado, 1/2" dice + 24 pieces Belgian endive leaves What to do:
1. Heat the canola oil in a saucepot. Add the quinoa and toast, stirring constantly, until golden brown.
2. Add the onions, garlic, and oregano, and stir until aromatic. 3. Add the stock and bring to a simmer. 4. Add salt and adjust the seasonings with pepper. Cover tightly and cook for 20 minutes, or until tender. 5. Place on a sheet pan to cool. Once cool, place the quinoa in a bowl and fold in the cucumbers, tomatoes, cooked beans, onions, mint, jalapeņos, and cilantro. 6. Season with lime. Gently fold in the avocado. 7. Place 1 heaping Tbsp. in an endive leaf. Nutritional information:
Calories: 459; Calories From Fat: 39; Total Fat: 20g; Saturated Fat: 2g; Cholesterol: 2mg; Total Carbs: 61g; Fiber: 15g; Protein: 13g; Sodium: 620mg;
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